Name: Food Business: Hygiene and Safety Maintenance During Pandemic
Price: 25 GBP
Availability: InStock

<div> <div>     </div> <div>  <div> <div> <h3><strong>Highlights of the Level 1 Food Safety Course- Manufacturing Training</strong></h3> <ul> <li><strong>Course Type:</strong> Self-paced online course</li> <li><strong>Duration:</strong> 50 minutes</li> <li><strong>Tutor Support:</strong> Tutor support is included</li> <li><strong>Customer Support:</strong> 24/7 customer support is available</li> <li><strong>Quality Training:</strong> The course is designed by an industry expert</li> <li><strong>Recognised Credential:</strong> Recognised and Valuable Certification</li> <li><strong>Completion Certificate:</strong> Free Course Completion Certificate Included</li> <li><strong>Instalment:</strong> 3 Installment Plan on checkout</li> </ul> </div> </div> <div> <div> <hr /> <h3><strong>What you will learn from this food safety level 1 course?</strong></h3> <ul> <li><span>Recognise the crucial elements involved in preserving high standards of food safety </span></li> <li><span>Demonstrate the legislation that governs food safety in the UK</span></li> <li><span>Identify and eliminate the potential hazards from the entire delivery-to-service process</span></li> <li><span>Eliminate the risks and hazards related to improper food handling and contamination</span></li> <li><span>Recognise the main cause of food poisoning and ways to prevent it </span></li> <li><span>Develop a safety procedure to prevent microorganisms from spreading food-borne illnesses</span></li> <li><span>Highlight the value of effective pest management in controlling and preventing food pests</span></li> <li><span>Understand how to ensure clean and safe internal and external manufacturing premises </span></li> <li><span>Understand how to use the skills you gained in this course in a practical setting</span></li> </ul> <hr /> <h3><strong>Level 1 Food Safety Course- Manufacturing Training</strong></h3> <p><span>This course will help you gain a thorough understanding of the legislation governing workplace risk management and food safety as well as the skills to prevent the spread of foodborne illnesses throughout the whole manufacturing process. You will learn from expert instructors with experience in the field who will impart the most relevant expertise and best practices.</span></p> <ul> <li><span>Control extensive food contamination </span></li> <li><span>Adhere to the legislation that promotes food safety </span></li> <li><span>Recognise workplace risks and hazards </span></li> <li><span>Prevent the spread of foodborne diseases </span></li> <li><span>Implement proper pest control and premises management</span></li> <li><span>Essential skills, confidence and competence to assist you in the food safety industr</span><span>y</span></li> <li><span>Core competencies required to drive a successful career in the food safety industry</span></li> </ul> <p>This Level 1 Food Safety course is endorsed by the <strong>Quality Licence Scheme</strong> for its high-quality, non-regulated provision and training programmes. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p> <p>This Level 1 Food Safety course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification.</p> <h3><strong>Who is this course for?</strong></h3> <ul> <li><span>This course is ideal for supervisors and managers who are in charge of organising, directing, or overseeing the health and safety procedures of food industries </span></li> <li><span>Food production operatives and operation managers can also take this course to enhance their skills and knowledge for a rewarding career in this field</span><span> </span></li> <li><span>This course is also effective for quality assurance managers who are responsible for overseeing the quality and safety of the food that is manufactured</span></li> <li><span>Owners of food manufacturing industries thinking of implementing proper food safety plans within the workplace can also take this Level 1 Food Safety Course for Manufacturing </span></li> <li><span>New employees with little to no prior experience in food safety can take this course to improve their chances of being hired </span></li> <li><span>Anyone who wants to gain comprehensive knowledge about food safety regardless of their career can also take this Level 1 Food Safety Course for Manufacturing</span></li> </ul> <h3><strong>Entry Requirements</strong></h3> <p><span>This </span><span>Level 1 Food Safety Course for Manufacturing</span><span> has no academic prerequisites and is open to students from all academic disciplines. You will, however, need a laptop, desktop, tablet, or smartphone and a reliable internet connection.</span></p> <h3><strong>Assessment</strong></h3> <p><span>This </span><span>Level 1 Food Safety Course for Manufacturing</span><span> assesses learners through multiple-choice questions (MCQs). Upon successful completion of the modules, learners must answer MCQs to complete the assessment procedure. </span></p> <ul> <li><span>Through the MCQs, it is measured how much a learner can grasp from each section. </span></li> <li><span>In the assessment, the pass mark is 60%.</span></li> </ul> <h3><strong>Advance Your Career</strong></h3> <p><span>This </span><span>Level 1 Food Safety Course for Manufacturing</span><span> will provide you with significant opportunities to enter the relevant job market and select your desired career path. Additionally, by showcasing these skills on your resume, you will be able to develop your career, face more competitors in your chosen sector, and increase your level of competition.</span></p> <p><span>If you are looking for </span><a href="https://studyplex.org/course/basic-legionella-management-course/"><span>Basic Legionella Management Course</span></a><span>, enrol into our affordable and highly informative course, which will open your door towards a wide range of opportunities within your chosen sector. </span></p> <p>ge but also demonstrate your commitment to maintaining high standards of hygiene and safety in the workplace.</p> </div> </div> </div> </div><div> <div> <h2> Recognised Accreditation </h2> <p>This course is accredited by continuing professional development (CPD). CPD UK is globally recognised by employers, professional organisations, and academic institutions, thus a certificate from CPD Certification Service creates value towards your professional goal and achievement.</p>  <p>The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p>  </div> <div> <div> <div> <h3>What is CPD?</h3> <p>Employers, professional organisations, and academic institutions all recognise CPD, therefore a credential from CPD Certification Service adds value to your professional goals and achievements.</p> <h4>Benefits of CPD</h4> <ul> <li>Improve your employment prospects </li> <li>Boost your job satisfaction </li> <li>Promotes career advancement </li> <li>Enhances your CV </li> <li>Provides you with a competitive edge in the job market </li> <li>Demonstrate your dedication </li> <li>Showcases your professional capabilities</li> </ul> </div> </div> <div> <div>  <h3>What is IPHM? </h3> <p>The IPHM is an Accreditation Board that provides Training Providers with international and global accreditation. The Practitioners of Holistic Medicine (IPHM) accreditation is a guarantee of quality and skill. </p> <h4>Benefits of IPHM </h4> <ul> <li>It will help you establish a positive reputation in your chosen field </li> <li>You can join a network and community of successful therapists that are dedicated to providing excellent care to their client </li> <li>You can flaunt this accreditation in your CV </li> <li>It is a worldwide recognised accreditation </li> </ul> </div> </div> <div> <div>  <h3>What is Quality Licence Scheme?</h3> <p>This course is endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. The Quality Licence Scheme is a brand of the Skills and Education Group, a leading national awarding organisation for providing high-quality vocational qualifications across a wide range of industries.</p> <h4> Benefits of Quality License Scheme </h4> <ul> <li>Certificate is valuable</li> <li>Provides a competitive edge in your career</li> <li>It will make your CV stand out</li> </ul> </div> </div> </div> </div><div> <h3> <span>Course Curriculum</span> </h3> <div> <table> <tbody><tr> <td colspan="4">Module 1: Food Safety Legislation</td> </tr> <tr> <td colspan="4">Module 2: Hazards from Delivery to Service</td> </tr> <tr> <td colspan="4">Module 3: Risk Control (Prevention of Contamination)</td> </tr> <tr> <td colspan="4">Module 4: Pests, Premises and People</td> </tr> <tr> <td colspan="4">Obtain Your Certificate of Achievement</td> </tr> <tr> <td><i></i></td> <td> Order Your Certificate of Achievement </td> <td> </td> <td><span><i></i> 00:00:00</span></td> </tr> </tbody></table></div> </div>

Study Plex

Level 1 Food Safety Course- Manufacturing Training

General Admission

<p>Gain an in-depth understanding of <strong>HACCP &amp; Food Safety </strong>and Unleash your potential in this industry. Develop job-ready competencies for a high-demand career with this QLS Endorsed <strong>HACCP &amp; Food Safety </strong>course.</p> <p>The career may be the road for you if you've always wanted a gratifying profession. <strong>HACCP &amp; Food Safety </strong>skills have become more essential than ever as the industry continues to create revolutionary services and products. If you're a problem-solver who enjoys winning, this career will be both rewarding and profitable.</p> <p><strong>Enrol in the </strong><strong>HACCP &amp; Food Safety </strong><strong>course today   Learn at your own rhythm and gain an amazing E-learning experience</strong></p><p><strong>Certificate of Achievement</strong></p> <p>Quality Licence Scheme Endorsed Certificate of Achievement</p> <p>Upon successful completion of the <strong>HACCP &amp; Food Safety </strong>course, you can order an original hardcopy certificate of achievement endorsed by the Quality Licence Scheme. The certificate will be home-delivered, with a pricing scheme of  </p> <ul> <li>139 GBP within UK</li><li>149 GBP for International Delivery (Postal Fees Included)</li></ul> <p>CPD Certification</p> <p>After successfully completing the assessment of this <strong>HACCP &amp; Food Safety </strong>course, you will be eligible for a Free CPD Certificate. You can also get a Printed Hardcopy for only 3.99 GBP.</p><h2>
        
        <div>CPD</div>
    </h2>

                        <div id="cpd">
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                                <div>
                                    <div>
                                        150 CPD hours / points
                                    </div>
                                        <div>
                                            Accredited by CPD Quality Standards
                                        </div>
                                </div>
                            </div>
                        </div><h2>
        
        <div>Who is this course for?</div>
    </h2>

                        <div id="who_is_this_course_for">
                             <p>This <strong>HACCP &amp; Food Safety </strong>course will be a great source of knowledge for you to improve your existing skills and take them to the next level.</p> <p><strong>Disclaimer</strong></p> <p>This course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification. One Education will be able to advise you on any further recognition. For further information please visit the Learner FAQs on the Quality Licence Scheme website.</p> <p>Imperial Academy is an approved reselling partner for Quality Licence Scheme courses under One Education.</p> 
                        </div><h2>
        
        <div>Requirements</div>
    </h2>

                        <div id="requirements">
                             <p><strong><strong>Anyone can enrol in this </strong><strong>HACCP &amp; Food Safety </strong> <strong>course.</strong></strong></p> 
                        </div><h2>
        
        <div>Career path</div>
    </h2>

                        <div id="career_path">
                             <p>After completing this <strong>HACCP &amp; Food Safety </strong>Course, you are to start your career or begin the next phase of your career in this field</p> 
                        </div>

Imperial Academy

Level 5 QLS Endorsed Course | CPD & CiQ Accredited | Audio Visual Training | Free PDF Certificate | Lifetime Access

HACCP & Food Safety Training

<h3><b>Overview</b></h3>
<p><span>How does bacteria spread in food? What is an HACCP system? How do you prevent an outbreak of food poisoning? All these questions and more will be answered in this practical food hygiene and safety compliance training course.</span></p>
<p><span>The <strong>Food Hygiene, Safety and Hazard Control Training</strong> course is designed to provide food handlers in the food, catering and hospitality sector with the practical knowledge and skills to maintain excellent levels of food hygiene and safety for their business.</span></p>
<p><span>Become a competent, reliable professional in your field and ensure all staff working in line with food safety regulations, by enrolling in this complete food hygiene compliance training course today.</span></p>
<h3><strong>Why buy this Food Hygiene, Safety and Hazard Control Training?</strong></h3>
<ol>
<li><span>Unlimited access to the course for forever</span></li>
<li><b>Digital Certificate, Transcript, student ID</b><span> all included in the price</span></li>
<li><span>Absolutely no hidden fees</span></li>
<li><span>Directly receive </span><b>CPD </b><span>accredited qualifications after course completion</span></li>
<li><span>Receive one to one assistance on every weekday from professionals</span></li>
<li><span>Immediately receive the PDF certificate after passing</span></li>
<li><span>Receive the original copies of your certificate and transcript on the next working day</span></li>
<li><span>Easily learn the skills and knowledge from the comfort of your home</span></li>
</ol>
<h3><b>Certification</b></h3>
<p><span>After studying the course materials of the </span><b>Food Hygiene, Safety and Hazard Control Training</b><span> you will be able to take the MCQ test that will assess your knowledge. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.</span></p>
<h3><b>Who is this course for?</b></h3>
<p><span>This </span><b>Food Hygiene, Safety and Hazard Control Training </b><span>does not require you to have any prior qualifications or experience. You can just enrol and start learning. </span></p>
<h3><b>Prerequisites</b></h3>
<p><span>This </span><b>Food Hygiene, Safety and Hazard Control Training </b><span>was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.</span></p>
<h3><b>Career path</b></h3>
<p><span>As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This </span><b>Food Hygiene, Safety and Hazard Control Training </b><span>is a great way for you to gain multiple skills from the comfort of your home.</span></p><div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Food Hygiene, Safety and Hazard Control Training</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety - Introduction</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Supervision of Food Safety</td>
					<td> </td>
					<td><span><i></i> 00:37:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Legislation</td>
					<td> </td>
					<td><span><i></i> 00:34:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Management Systems</td>
					<td> </td>
					<td><span><i></i> 00:44:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Management Tools</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Microbiology</td>
					<td> </td>
					<td><span><i></i> 00:28:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Contamination Hazards</td>
					<td> </td>
					<td><span><i></i> 00:28:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Controlling Contamination</td>
					<td> </td>
					<td><span><i></i> 00:39:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Bacterial Food Poisoning and Food-Borne Illness</td>
					<td> </td>
					<td><span><i></i> 00:32:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Non-bacterial Food Poisoning</td>
					<td> </td>
					<td><span><i></i> 00:32:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food and Temperature Control</td>
					<td> </td>
					<td><span><i></i> 00:34:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Checking, Verifying and Recording Temperature</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Checking, Verifying and Recording Temperature</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Spoilage and Preservation</td>
					<td> </td>
					<td><span><i></i> 00:38:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Premises and Equipment The Design and Construction</td>
					<td> </td>
					<td><span><i></i> 00:35:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Waste Disposal, Cleaning and Disinfection</td>
					<td> </td>
					<td><span><i></i> 00:35:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Pest Management</td>
					<td> </td>
					<td><span><i></i> 00:29:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Training for the Staff</td>
					<td> </td>
					<td><span><i></i> 00:29:00</span></td>
				</tr>
								<tr>
					<td colspan="4"> Level 2 HACCP Training</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to HACCP and Legislation</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Microbiological Hazards</td>
					<td> </td>
					<td><span><i></i> 00:45:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety: Allergenic, Chemical &amp; Physical Hazards</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>HACCP Prerequisites, Preliminary Steps and Creation of HACCP System</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Seven HACCP Principles Explained</td>
					<td> </td>
					<td><span><i></i> 00:40:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mock Exam - Food Hygiene, Safety and Hazard Control Training</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Fiinal Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Final Exam - Food Hygiene, Safety and Hazard Control Training</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

Studyhub UK

Food Safety

Food & Hygiene

Food Handling

Trainers Course

HACCP

Health Sciences Courses (HSC)

Food Hygiene, Safety and Hazard Control Training

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			<blockquote><p>
This Level 2 Certificate course has been designed to help you improve your knowledge of food handling. You will discover the legal requirements in order to prepare and serve food in the service industry. You will also find out about HACCP, multiple levels of hazards and their preventive measures, and much more including temperature control and handling basics.
</p></blockquote>
<p>Knowledge and understanding of the basic food hygiene and safety is a legal requirement so as not to contaminate food and be safe at work all the time.</p>
<p>The course provides learners with up-to-date food hygiene information using a range of written text, and video content to ensure learners thoroughly comprehend their food safety responsibilities.</p>
<h3><b>Course Highlights</b></h3>
<p><strong>Level 2 Certificate in Food Hygiene and Safety for Retai</strong>l is an award winning and the best selling <b></b>course that has been given the CPD Certification &amp; IAO accreditation. It is the most suitable course anyone looking to work in this or relevant sector.</p>
<p>It is considered one of the perfect courses in the UK that can help students/learners to get familiar with the topic and gain necessary skills to perform well in this field. We have packed <strong>Level 2 Certificate in Food Hygiene and Safety for Retail</strong> into <b>9</b> modules for teaching you everything you need to become successful in this profession.</p>
<p>To provide you ease of access, this course is designed for both part-time and full-time students. You can become accredited in just <b>4</b>hours, <strong>30</strong>minutes and it is also possible to study at your own pace.</p>
<p>We have experienced tutors who will help you throughout the comprehensive syllabus of this course and answer all your queries through email.</p>
<p>For further clarification, you will be able to recognize your qualification by checking the validity from our dedicated website.</p>
<h3><b>Why You Should Choose</b><b> <strong>Level 2 Certificate in Food Hygiene and Safety for Retai</strong></b></h3>
<ul>
<li><strong>Free</strong> e-Certificate immediately after successfully complete your course</li>
<li>CPD Accredited certification on successful completion</li>
<li>Lifetime access to the course</li>
<li>No hidden fees or exam charges</li>
<li>Full Tutor support on weekdays (Monday - Friday)</li>
<li>Efficient exam system, assessment and instant results</li>
<li>Obtain the original print copy of your certificate, dispatch the next working day for as little as £9</li>
<li>Improve your chance of gaining professional skills and better earning potential.</li>
</ul>
<h3><b>Who is this Course for?</b></h3>
<p><b><strong>Level 2 Certificate in Food Hygiene and Safety for Retai</strong> </b>is CPD certified and IAO accredited. This makes it perfect for anyone trying to learn potential professional skills.</p>
<p>As there is no experience and qualification required for this course, it is available for all students from any academic backgrounds.</p>
<h3><b>Requirements</b></h3>
<p>Our<b> <strong>Level 2 Certificate in Food Hygiene and Safety for Retai</strong></b> is fully compatible with any kind of device. Whether you are using Windows computer, Mac, smartphones or tablets, you will get the same experience while learning. Besides that, you will be able to access the course with any kind of internet connection from anywhere at any time without any kind of limitation.</p>
<h3><b>Career Path</b></h3>
<p>You will be ready to enter the relevant job market after completing this course. You will be able to gain necessary knowledge and skills required to succeed in this sector. All our Diplomas' are CPD and IAO accredited so you will be able to stand out in the crowd by adding our qualifications to your CV and Resume.</p>

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</div></div></div></div><p></p><table>				<tbody><tr>
					<td><i></i></td>
					<td>Food Safety Act &amp; Legislation</td>
					<td><span>FREE</span> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Hazard Analysis And Critical Control Point (HACCP)</td>
					<td><span>FREE</span> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Microbiological Hazards</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Physical, Chemical and Allergenic Hazards</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Operational Standards</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Preparation &amp; Temperature Control</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Premises Design and Cleaning Schedules</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Further Information</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Mock Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Mock Exam- Level 2 Certificate in Food Hygiene and Safety for Retail</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Final Exam</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Final Exam- Level 2 Certificate in Food Hygiene and Safety for Retail</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
				</tr>
				</tbody></table>

iStudy UK

Hospitality & Catering

Certificate in Further Education & Training (Cert Ed)

Certificate in Education & Training (CET)

FA Level 1

Level 2 Certificate in Food Hygiene and Safety for Retail

<h3><strong>Overview</strong></h3>
This comprehensive course on Basic Food Photography will deepen your understanding on this topic.

After successful completion of this course you can acquire the required skills in this sector. This Basic Food Photography comes with accredited certification which will enhance your CV and make you worthy in the job market.

So enrol in this course today to fast track your career ladder.
<h3><strong>How will I get my certificate?</strong></h3>
You may have to take a quiz or a written test online during or after the course. After successfully completing the course, you will be eligible for the certificate.
<h3><strong>Who is this course for?</strong></h3>
There is no experience or previous qualifications required for enrolment on this <strong>Basic Food Photography</strong>. It is available to all students, of all academic backgrounds.
<h3><strong>Requirements</strong></h3>
Our <strong>Basic Food Photography</strong> is fully compatible with PC's, Mac's, Laptop,Tablet and Smartphone devices. This course has been designed to be fully compatible on tablets and smartphones so you can access your course on wifi, 3G or 4G.

There is no time limit for completing this course, it can be studied in your own time at your own pace.
<h3><strong>Career path</strong></h3>
Having these various qualifications will increase the value in your CV and open you up to multiple sectors such as Business &amp; Management, Admin, Accountancy &amp; Finance, Secretarial &amp; PA, Teaching &amp; Mentoring etc. <h3>Course Curriculum</h3><div><p>4 sections • 11 lectures • 00:36:00 total length</p></div><div><div><div><div><div><div><div><p>•Introduction: 00:02:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Camera and Lenses: 00:04:00</p></div><div><div><p>•Lighting: 00:02:00</p></div><div><div><p>•Composition: 00:03:00</p></div><div><div><p>•Styling: 00:07:00</p></div><div><div><p>•Shooting: 00:04:00</p></div><div><div><p>•Editing: 00:01:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Shooting session example: 00:03:00</p></div><div><div><p>•Quick editing in Lightroom mobile: 00:05:00</p></div><div><div><p>•Photo analyses and comparison: 00:03:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Final tips: 00:02:00</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>

Apex Learning

Photography Business

Food Photography

Commercial Photography

Product Photography

Photography Lighting

Photography

Basic Food Photography

<h3><strong>Overview</strong></h3>
Take your knowledge of Food Hygiene to the next level and learn about HACCP principles and COVID-19 restrictions.

This required course is designed to instruct catering managers, or food handlers in the very latest practise for avoiding food contamination or viral infection.

The Level 3 Diploma in Food Hygiene course will reinforce gained knowledge and teach you all the protocols currently recommended to ensure food storage and service is exemplary and in accordance with all UK laws and legislation. Alongside this, you will be taught advanced HACCP food management procedures, and learn to prevent the spread of COVID-19 in any eating establishment.
<h3><strong>How will I get my certificate? Overview</strong></h3>
You may have to take a quiz or a written test online during or after the course. After successfully completing the course, you will be eligible for the certificate.
<h3><strong>Who is this course for?</strong></h3>
There is no experience or previous qualifications required for enrolment on this Level 3 Diploma in Food Hygiene. It is available to all students, of all academic backgrounds.
<h3><strong>Requirements</strong></h3>
Our Level 3 Diploma in Food Hygiene is fully compatible with PC's, Mac's, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible on tablets and smartphones so you can access your course on wifi, 3G or 4G. There is no time limit for completing this course, it can be studied in your own time at your own pace.
<h3><strong>Career path</strong></h3>
Having these various qualifications will increase the value in your CV and open you up to multiple sectors such as Business &amp; Management

, Admin, Accountancy &amp; Finance, Secretarial &amp; PA, Teaching &amp; Mentoring etc. <h3>Course Curriculum</h3><div><p>10 sections • 10 lectures • 10:31:00 total length</p></div><div><div><div><div><div><div><div><p>•Module 1: Food Safety Legislation: 01:24:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 2: Microbiological Hazards: 02:15:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 3: Physical, Chemical, and Allergenic Hazards: 01:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 4: Food Storage: 01:21:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 5: Food Preparation: 00:57:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 6: Personal Hygiene: 01:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 7: Food Premises Design and Cleaning Schedules: 02:00:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 8: Further Information: 00:18:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Module 9: Reopening and Adapting Your Food Business During COVID-19: 00:16:00</p></div></div></div></div></div><div><div><div><div><div><div><p>•Assignment - Level 3 Diploma in Food Hygiene and Safety: 00:00:00</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>

Higher National Certificate (HNC)

Higher National Diploma (HND)

Level 3 Diploma in Food Hygiene

<p>The 'Food Safety Level 3 and Hazards Control Training' course is designed to provide participants with a comprehensive understanding of food safety principles and hazard control measures. It covers topics such as pest control, cleaning and disinfection, hazard analysis, critical control points (HACCP), and the role of supervisors in ensuring food safety. The course emphasizes the importance of documentation and compliance with food safety laws.</p>
<h3><strong>Learning Outcomes:</strong></h3>
<ol>
<li>Understand the significance of food safety and its impact on public health and consumer confidence.</li>
<li>Identify and control various hazards in food, including physical, allergenic, chemical, and microbiological contaminants.</li>
<li>Learn the principles of Hazard Analysis and Critical Control Points (HACCP) to prevent foodborne illnesses and ensure safe food handling practices.</li>
<li>Implement monitoring, corrective actions, and verification procedures to maintain the safety of critical control points in food preparation.</li>
<li>Recognize the supervisor's role in ensuring food safety and enforcing proper hygiene and control measures in food establishments.</li>
<li>Familiarize with food safety laws and regulations and the importance of maintaining accurate documentation to comply with legal requirements.</li>
<li>Review and summarize the course content to reinforce understanding and knowledge of food safety and hazards control principles.</li>
</ol>
<h3><strong>Why buy this Food Safety Level 3 and Hazards Control Training?</strong></h3>
<ol>
<li><span>Unlimited access to the course for forever</span></li>
<li><b>Digital Certificate, Transcript, student ID</b><span> all included in the price</span></li>
<li><span>Absolutely no hidden fees</span></li>
<li><span>Directly receive </span><b>CPD </b><span>accredited qualifications after course completion</span></li>
<li><span>Receive one to one assistance on every weekday from professionals</span></li>
<li><span>Immediately receive the PDF certificate after passing</span></li>
<li><span>Receive the original copies of your certificate and transcript on the next working day</span></li>
<li><span>Easily learn the skills and knowledge from the comfort of your home</span></li>
</ol>
<h3><b>Certification</b></h3>
<p><span>After studying the course materials of the </span><b>Food Safety Level 3 and Hazards Control Training</b><span> you will be able to take the MCQ test that will assess your knowledge. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.</span></p>
<h3><b>Who is this course for?</b></h3>
<p><span>This </span><b>Food Safety Level 3 and Hazards Control Training </b><span>does not require you to have any prior qualifications or experience. You can just enrol and start learning. </span></p>
<h3><b>Prerequisites</b></h3>
<p><span>This </span><b>Food Safety Level 3 and Hazards Control Training </b><span>was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.</span></p>
<h3><b>Career path</b></h3>
<p><span>As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This </span><b>Food Safety Level 3 and Hazards Control Training </b><span>is a great way for you to gain multiple skills from the comfort of your home.</span></p><div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Prologue: The importance of food safety</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Prologue: The importance of food safety</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Introduction</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Prerequisites</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Pest Control</td>
					<td> </td>
					<td><span><i></i> 00:12:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Structure and equipment</td>
					<td> </td>
					<td><span><i></i> 00:07:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cleaning and disinfection</td>
					<td> </td>
					<td><span><i></i> 00:07:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Flow Diagrams</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Flow Diagrams</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Hazard Analysis and Critical Control Points: an introduction</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to HACCP</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Principle 1. Identify Hazards and Controls</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Physical, allergenic and chemical contamination</td>
					<td> </td>
					<td><span><i></i> 00:06:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Microbiological contamination</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Microbiological Multiplication</td>
					<td> </td>
					<td><span><i></i> 00:08:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Microbiological survival</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Principle 2: Identify Critical Control Points</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Identify Critical Control Points</td>
					<td> </td>
					<td><span><i></i> 00:03:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Principle 3: Establish critical limits</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Establish critical limits</td>
					<td> </td>
					<td><span><i></i> 00:05:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Principle 4: Implement monitoring of CCP's</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Principle 4: Implement monitoring of CCP's</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Principle 5: Establish corrective actions</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Principle 5: Establish corrective actions</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Principle 6: Verification</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>An introduction to verification</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Verification: Monitoring complaints (food poisoning)</td>
					<td> </td>
					<td><span><i></i> 00:07:00</span></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Verification: Internal Audits</td>
					<td> </td>
					<td><span><i></i> 00:10:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Principle 7: Documentation</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Principle 7: Documentation</td>
					<td> </td>
					<td><span><i></i> 00:02:00</span></td>
				</tr>
								<tr>
					<td colspan="4">The Supervisors Role in Food Safety</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>The Supervisors Role in Food Safety</td>
					<td> </td>
					<td><span><i></i> 00:01:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Food Safety Law</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Law</td>
					<td> </td>
					<td><span><i></i> 00:08:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Course Summary and revision</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Course summary and revision</td>
					<td> </td>
					<td><span><i></i> 00:17:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

COSHH (Control of Substances Hazardous to Health)

Food Safety Level 3 and Hazards Control Training

<div><h2> About Course</h2><div><p><strong>Xpert Learning Level 2 Food Safety &amp; Hygiene Course For Catering</strong></p><p> </p><p>This course is designed for anyone who works with or handles food in the catering industry. It covers the essential food safety knowledge and skills that you need to comply with the law and keep your customers safe.</p><p> </p><p>You will learn about:</p><ul><li>The impact of food-borne illness</li><li>Food safety hazards and contamination</li><li>Food preservation, storage and temperature control</li><li>The legal requirements for food safety</li><li>The Hazard Analysis and Critical Control Points (HACCP) system</li></ul><p> </p><p>The course is delivered online, so you can learn at your own pace and in your own time. It is interactive and engaging, with quizzes and activities to help you test your knowledge.</p><p>Upon successful completion of the course, you will receive a digital certificate from Xpert Learning. This certificate is recognized by food safety authorities and employers throughout the UK.</p><p> </p><p><strong>Who is this course for?</strong></p><p>This course is ideal for anyone who works in the catering industry, including:</p><ul><li>Chefs</li><li>Kitchen staff</li><li>Waiters and waitresses</li><li>Food handlers</li><li>Food safety managers</li><li>Business owners</li></ul><p> </p><p><strong>Why choose Xpert Learning?</strong></p><p>Xpert Learning is a leading provider of online training courses. We offer high-quality, affordable courses that are delivered in a convenient and flexible way.</p><p>Our courses are accredited by leading industry bodies, so you can be sure that you are getting the best possible training.</p><p>We also offer a 100% satisfaction guarantee, so you can be confident that you are making the right investment in your career.</p><p> </p><p><strong>Sign up for the Xpert Learning Level 2 Food Safety &amp; Hygiene Course today and start learning the essential skills you need to keep your customers safe!</strong></p></div></div> <div><h3> What Will You Learn?</h3><ul><li> <span></span> <span>Identify the causes and risks of poor food safety and hygiene.</span></li><li> <span></span> <span>Understand the UK laws in place for all types of food handling.</span></li><li> <span></span> <span>Prevent the spread of bacteria in food.</span></li><li> <span></span> <span>Control the possibility of food poisoning.</span></li><li> <span></span> <span>Store food correctly and recognize spoilt produce.</span></li><li> <span></span> <span>Understand the importance of personal hygiene and cleanliness.</span></li><li> <span></span> <span>Use HACCP Food Safety as part of their everyday schedules.</span></li></ul></div><div><h3> Course Content</h3><div><div><h4> Module 01: Introduction to Food Safety<div> <span>What is food safety? Why is it important? What are food safety hazards? The obligations of food businesses.</span></div></h4><div><div><ul><li><div> <span></span><h5> Introduction to Food Safety</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 02: Personal Hygiene &amp; Grooming<div> <span>The importance of personal hygiene, hand washing technique, food service gloves, personal grooming, employee's illness and responsibility.</span></div></h4><div><div><ul><li><div> <span></span><h5> Personal Hygiene &amp; Grooming</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 03: Microbiological Food Hazards<div> <span>Biological hazards, physical hazards, chemical hazards, the 4 C's of food safety.</span></div></h4><div><div><ul><li><div> <span></span><h5> Microbiological Food Hazards</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 04: Food Allergens &amp; Cross Contaminations<div> <span>Food allergens, allergic reactions to different foods, allergen control, cross contamination, causes of cross contamination, preventing cross contamination.</span></div></h4><div><div><ul><li><div> <span></span><h5> Food Allergens &amp; Cross Contaminations</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 05: Food Handling, Storage and Temperature</h4><div><div><ul><li><div> <span></span><h5> Food Handling, Storage and Temperature</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 06: Cleaning and Sanitising<div> <span>The importance of cleaning, cleaning, the 6 stages of cleaning, sanitising, cleaning schedule.</span></div></h4><div><div><ul><li><div> <span></span><h5> Cleaning and Sanitising</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 07: HACCP &amp; Legal Requirements</h4><div><div><ul><li><div> <span></span><h5> Module 08: HACCP &amp; Legal Requirements</h5></div><div> </div></li></ul></div></div></div><div><h4> Module 08: Food safety management controls<div> <span>Advantages of an FSMS
FSMS Group
The Key Steps
Continual Improvement
The FSMS monitoring and verification system</span></div></h4><div><div><ul><li><div> <span></span><h5> Food safety management controls</h5></div><div> </div></li></ul></div></div></div></div></div>A course by  Xpert Learning  RequirementsThere are no formal entry requirements for the course, with enrollment open to anyone! Audience  Chefs  Kitchen staff  Waiters and waitresses  Food handlers  Food safety managers  Business owners<h3> Audience</h3><ul><li> <span></span> <span>Chefs</span></li><li> <span></span> <span>Kitchen staff</span></li><li> <span></span> <span>Waiters and waitresses</span></li><li> <span></span> <span>Food handlers</span></li><li> <span></span> <span>Food safety managers</span></li><li> <span></span> <span>Business owners</span></li></ul>

Xpert Learning

Catering Management

Level 2 Food Safety & Hygiene Course For Catering

<h3><b>Overview</b></h3>
<p><b>Uplift Your Career &amp; Skill Up to Your Dream Job - Learning Simplified From Home!</b></p>
<p><span>Kickstart your career &amp; boost your employability by helping you discover your skills, talents and interests with our special </span><b>Food Health &amp; Safety Consultant </b><span>Course. You'll create a pathway to your ideal job as this course is designed to uplift your career in the relevant industry. It provides professional training that employers are looking for in today's workplaces.</span></p>
<p><span>The </span><b>Food Health &amp; Safety Consultant </b><span>Course is one of the most prestigious training offered at StudyHub and is highly valued by employers for good reason. This </span><b>Food Health &amp; Safety Consultant </b><span>Course has been designed by industry experts to provide our learners with the best learning experience possible to increase their understanding of their chosen field.</span></p>
<p><span>This </span><b>Food Health &amp; Safety Consultant </b><span>Course, like every one of Study Hub's courses, is meticulously developed and well researched. Every one of the topics is divided into elementary modules, allowing our students to grasp each lesson quickly.</span></p>
<p><span>At StudyHub, we don't just offer courses; we also provide a valuable teaching process. When you buy a course from StudyHub, you get unlimited Lifetime access with 24/7 dedicated tutor support.</span></p>
<h3><b>Why buy this Food Health &amp; Safety Consultant?</b></h3>
<ol>
<li><span>Unlimited access to the course for forever</span></li>
<li><b>Digital Certificate, Transcript, student ID</b><span> all included in the price</span></li>
<li><span>Absolutely no hidden fees</span></li>
<li><span>Directly receive </span><b>CPD </b><span>accredited qualifications after course completion</span></li>
<li><span>Receive one to one assistance on every weekday from professionals</span></li>
<li><span>Immediately receive the PDF certificate after passing</span></li>
<li><span>Receive the original copies of your certificate and transcript on the next working day</span></li>
<li><span>Easily learn the skills and knowledge from the comfort of your home</span></li>
</ol>
<h3><b>Certification</b></h3>
<p><span>After studying the course materials of the </span><b>Food Health &amp; Safety Consultant</b><span> there will be a written assignment test which you can take either during or at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.</span></p>
<h3><b>Who is this course for?</b></h3>
<p><span>This </span><b>Food Health &amp; Safety Consultant</b><span> course is ideal for</span></p>
<ul>
<li><span>Students</span></li>
<li><span>Recent graduates</span></li>
<li><span>Job Seekers</span></li>
<li><span>Anyone interested in this topic</span></li>
<li><span>People already working in the relevant fields and want to polish their knowledge and skill.</span></li>
</ul>
<h3><b>Prerequisites</b></h3>
<p><span>This </span><b>Food Health &amp; Safety Consultant</b><span> does not require you to have any prior qualifications or experience. You can just enrol and start learning.This </span><b>Food Health &amp; Safety Consultant</b><span> was made by professionals and it is compatible with all PC's, Mac's, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.</span></p>
<h3><b>Career path</b></h3>
<p><span>As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This </span><b>Food Health &amp; Safety Consultant </b><span>is a great way for you to gain multiple skills from the comfort of your home.</span></p><div>
				<h3>
	<span>Course Curriculum</span>
</h3>

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4">Module 01: Introduction to Food Safety and the Law</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to Food Safety and the Law</td>
					<td> </td>
					<td><span><i></i> 00:35:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 02: Introduction to HACCP and Legislation</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Introduction to HACCP and Legislation</td>
					<td> </td>
					<td><span><i></i> 00:22:00</span></td>
				</tr>
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					<td colspan="4">Module 03: HACCP Prerequisites, Preliminary Steps and Creation of HACCP System</td>
				</tr>
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					<td><i></i></td>
					<td>HACCP Prerequisites, Preliminary Steps and Creation of HACCP System</td>
					<td> </td>
					<td><span><i></i> 00:20:00</span></td>
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					<td colspan="4">Module 04: The Seven HACCP Principles Explained</td>
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					<td><i></i></td>
					<td>The Seven HACCP Principles Explained</td>
					<td> </td>
					<td><span><i></i> 00:40:00</span></td>
				</tr>
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					<td colspan="4">Module 05: Food Poisoning and Control Measures</td>
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					<td><i></i></td>
					<td>Food Poisoning and Control Measures</td>
					<td> </td>
					<td><span><i></i> 00:24:00</span></td>
				</tr>
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					<td colspan="4">Module 06: Food Premises and Equipment: The Design and Construction</td>
				</tr>
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					<td><i></i></td>
					<td>Food Premises and Equipment: The Design and Construction</td>
					<td> </td>
					<td><span><i></i> 00:30:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 07: Waste Disposal, Cleaning and Disinfection</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Waste Disposal, Cleaning and Disinfection</td>
					<td> </td>
					<td><span><i></i> 00:32:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 08: Pest Management</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Pest Management</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 09: Food Spoilage and Food Storage</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Spoilage and Food Storage</td>
					<td> </td>
					<td><span><i></i> 00:38:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 10: Personal Hygiene</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Personal Hygiene</td>
					<td> </td>
					<td><span><i></i> 00:25:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 11: Cleaning</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Cleaning</td>
					<td> </td>
					<td><span><i></i> 00:27:00</span></td>
				</tr>
								<tr>
					<td colspan="4">Module 12: Food Safety Training for the Staff</td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Food Safety Training for the Staff</td>
					<td> </td>
					<td><span><i></i> 00:15:00</span></td>
				</tr>
				</tbody></table></div>

			</div>

Online Course Marketing

Professional Skills Course (PSC)

Health Coach Training

Food Health & Safety Consultant

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					<div><p><span>Gain the skills and credentials to kickstart a successful career and learn from the experts with this step-by-step training course. This Food Business: Hygiene and Safety Maintenance During Pandemic</span><span> has been specially designed to help learners gain a good command of Food Hygiene and Safety</span><span>, providing them with a solid foundation of knowledge to become a qualified professional.</span></p><p><span>Through this Food Business: Hygiene and Safety Maintenance During Pandemic</span><span>, you will gain both practical and theoretical understanding of Food Hygiene and Safety Maintenance</span><span> that will increase your employability in this field, help you stand out from the competition and boost your earning potential in no time.</span></p><p><span>Not only that, but this training includes up-to-date knowledge and techniques that will ensure you have the most in-demand skills to rise to the top of the industry. This qualification is fully accredited, broken down into several manageable modules, ideal for aspiring professionals. </span></p></div>
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				<h2>Learning Benefits:</h2>
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										<span>Get a deep understanding of the Food Business: Hygiene and Safety Maintenance During Pandemic just in hours not years</span>
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										<span>Familiar yourself with the recent development and updates of the relevant industry</span>
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										<span>Know how to use your theoretical and practical knowledge to adapt in any working environment</span>
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										<span>Get help from our expert tutors anytime you need</span>
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										<span> Access to course contents that are designed and prepared by industry professionals</span>
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										<span>Study at your convenient time and from wherever you want </span>
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				<h2>Requirements</h2>
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										<span>No formal qualifications required, anyone from any academic background can take this course.</span>
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										<span>Access to any internet-enabled smart device.</span>
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				<h2>Why should I take this course?</h2>
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										<span>5+ hours of on-demand video lectures and downloadable resources.</span>
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										<span>Affordable premium-quality E-learning content, you can learn at your own pace.</span>
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										<span>You will receive a completion certificate upon completing the course.</span>
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										<span>Internationally recognized Accredited Qualification will boost up your resume.</span>
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										<span>You will learn the researched and proven approach adopted by successful salespeople to transform their careers.</span>
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										<span>You will be able to incorporate various practical sales techniques successfully and understand your customers better.</span>
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                            <div>
                                <h2>Course Curriculum</h2>
                            </div>
                            			<div>
				

<div>
<table width="100%">				<tbody><tr>
					<td colspan="4"><strong>Module 1: Reopening and Adapting Your Food Business During COVID-19</strong></td>
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					<td>▶</td>
					<td>Reopening and Adapting Your Food Business during COVID-19</td><td><span>🕐 00:13:00</span></td>
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					<td colspan="4"><strong>Module 2: Personal Hygiene </strong></td>
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					<td>▶</td>
					<td>Personal Hygiene</td><td><span>🕐 00:28:00</span></td>
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					<td colspan="4"><strong>Module 3: Food Storage </strong></td>
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					<td>▶</td>
					<td>Food Storage</td><td><span>🕐 00:25:00</span></td>
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					<td colspan="4"><strong>Module 4: Food Preparation and Processing for Food Manufacturing </strong></td>
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					<td>▶</td>
					<td>Food Premises and Equipment The Design and Construction</td><td><span>🕐 00:30:00</span></td>
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					<td colspan="4"><strong>Module 5: Food and Temperature Control</strong></td>
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					<td>▶</td>
					<td>Food and Temperature Control</td><td><span>🕐 00:30:00</span></td>
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					<td colspan="4"><strong>Module 6: Hazard Control Measures and Refrigeration </strong></td>
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					<td>▶</td>
					<td>Hazard Control Measures and Refrigeration</td><td><span>🕐 00:30:00</span></td>
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					<td colspan="4"><strong>Module 7: Physical, Chemical and Allergenic Hazards </strong></td>
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					<td>▶</td>
					<td>Physical, Chemical and Allergenic Hazards</td><td><span>🕐 00:27:00</span></td>
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					<td colspan="4"><strong>Module 8: Food Hygiene and Safety: Legislation </strong></td>
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					<td>▶</td>
					<td>Food Hygiene and Safety Legislation</td><td><span>🕐 00:27:00</span></td>
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					<td colspan="4"><strong>Order Your Certificate</strong></td>
				</tr>
								<tr>
					<td><i></i></td>
					<td>Order Your Certificate</td><td><span>🕐 00:00:00</span></td>
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					<td colspan="4"><strong>Mock Exam</strong></td>
				</tr>
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					<td><i></i></td>
					<td>Mock Exam - Food Business: Hygiene and Safety Maintenance During Pandemic</td><td><span>🕐 00:20:00</span></td>
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					<td colspan="4"><strong>Final Exam</strong></td>
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					<td><i></i></td>
					<td>Final Exam - Food Business: Hygiene and Safety Maintenance During Pandemic</td><td><span>🕐 00:20:00</span></td>
				</tr>
				</tbody></table></div>

			</div>
		                        </div>

Skill Up

Gain the skills and credentials to kickstart a successful career in the technology industry and learn from the

Food Business: Hygiene and Safety Maintenance During Pandemic

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain the steps to managing an audit programme</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe auditing fundamentals and techniques</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

This official BRCGS course enables participants with an in-depth understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Participants will gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit. Auditing fundamentals and techniques will be discussed including the auditor competency skills required of auditors auditing against Global Food Safety Initiative (GFSI) recognised certification programmes.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors with audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. 
At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain the steps to managing an audit programme
Describe auditing fundamentals and techniques
Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity
Describe the scope of companies and products covered by the Standard
Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit
Utilise and explain resource tools available for compliance and beneficial support from BRCGS

Ask Sonia Limited

Official BRCGS Food Safety Issue 9 Lead Auditor training course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner & Virtual Trainer.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - Lead Auditor (5 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. &nbsp;Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days&#39; duration.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, participants will be assessed with an exam. For candidates who are already qualified as a Lead Auditor on another scheme (eg IRCA, SQF, IFS, etc) successful completion of this course, including the exam, is recognised as part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body.</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); -webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Assess compliance to the requirements of the Standard and explain how compliance can be demonstrated to maintain food safety, quality, legality, and authenticity</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe steps to conduct a BRCGS audit including the preparation, planning, and reporting of the audit</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Utilise and explain resource tools available for compliance and beneficial support from BRCGS</p></li></ul>

Auditor

Official BRCGS Food Safety Issue 9 course. 
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Food Safety Issue 9 - For Auditors (3 Days)

<p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(var(--color_25));">This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.&nbsp;</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the <a href="https://www.brcgs.com/store/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Store</a>, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.</p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course, participants will be assessed with an exam.&nbsp;</p><p style="color: rgb(77, 77, 79); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(77, 77, 79);"><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">This course is part of the</span><a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" style="color: rgb(234, 118, 0); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(234, 118, 0);">&nbsp;BRCGS Professional recognition programme</a><span style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">.</span></p><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">At the end of the course participants will be able to:&nbsp;</p><ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Explain what is required to comply with the requirements of the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe the scope of companies and products covered by the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Describe what to expect from your BRCGS audit&nbsp;</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Prepare for an audit to the Standard</p></li><li fr-original-style="" style="box-sizing: border-box;"><p style="color: rgb(var(--color_25)); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));">Apply resource tools available for compliance and support from BRCGS</p><br fr-original-style="" style="box-sizing: border-box;"></li></ul>

This official BRCGS course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard. 
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
At the end of the course, participants will be assessed with an exam. 
This course is part of theBRCGS Professional recognition programme.
At the end of the course participants will be able to: 
Explain what is required to comply with the requirements of the Standard
Describe the scope of companies and products covered by the Standard
Describe what to expect from your BRCGS audit
Prepare for an audit to the Standard
Apply resource tools available for compliance and support from BRCGS

BRCGS Food Safety Issue 9 - For Sites (2 Days)

Manchester

<p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(34, 34, 34);">The WSET Level 2 Award in Wines has full accreditation from OfQual as a Level 2 Vocational Qualification. Through a combination of tasting and theory you will explore the factors that impact the style and quality of wine and learn how to describe wines with confidence.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Schedule:</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">The 8 x 2-hour online sessions on -&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">What the course covers</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Wine tasting</strong>: You will learn how to taste and describe wines using the WSET Systematic Approach to Tasting (SAT)</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Food and wine pairing</strong>: You will learn the principles of food and wine pairing</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Wine service and storage</strong>: You will learn the correct way to store and serve wine and how to recognise common faults found in wine</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Labelling</strong>: You will learn how to decode and understand wine labels</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Factors influencing the style of wine</strong>: You will explore how environmental factors, grape-growing, vineyard and maturation options influence the style and quality of the wines made all over the world</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Grape varieties</strong>: You&#39;ll learn about the styles of wines produced by the key international red and white grape varieties (Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling, Cabernet Sauvignon, Pinot Noir, Merlot and Syrah/Shiraz) as well as the styles of wines made with 22 regionally important grape varieties grown in 70 wine regions (GI&#39;s) around the world</li><li fr-original-style="" style="box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Sparkling and Fortified wines</strong>: You will be taught how grape varieties and winemaking processes influence the style of wines in these two key wine categories.</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">No prior wine knowledge is required however the course builds upon the&nbsp;<a href="https://www.localwineschool.com/manchester/events/professional-courses/wset-courses/wset-course-level-1-online/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">WSET Level 1 Award in Wines</a> course. It is not essential to complete Level 1 to join the Level 2 course but if you are a complete begineer you may wish to consider this option. We recommend you read the course specification document&nbsp;<a href="https://www.wsetglobal.com/media/11718/wset_l2wines_specification_en_jun2022_issue11.pdf" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;for full details of the content, structure and assesment criteria. Any questions please&nbsp;<a href="https://www.localwineschool.com/manchester/contact/" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">get in touch</a>.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course delivery</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">The Level 2 Award in Wines online course covers the same syllabus as the classroom course and is delivered in LIVE interactive online lessons by one of our certified wine educators</li><li fr-original-style="" style="box-sizing: border-box;">This course includes 16 hours online tuition in 8 x 2hr sessions&nbsp;and we recommend a minimum of 12 hours additional study</li><li fr-original-style="" style="box-sizing: border-box;">Your tutor will give you a guided tasting of 12 wines on this course (for details of how to order the wines see below)</li><li fr-original-style="" style="box-sizing: border-box;">You will receive access to practice multiple-choice revision questions specific to this course - FREE OF CHARGE</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Please note a reliable broadband connection is essential for the completion of this online course as are basic computer skills.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Examination</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">To obtain the WSET Level 2 Award in Wines Qualification, you will need to successfully pass the exam. The exam is made up of 50 multiple-choice questions to be completed in 1 hour. A mark of 55% is required to pass the exam.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">The exam is taken online via a <a href="https://www.youtube.com/watch?v=DarWJz6dUbU" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">Remote Invigilation</a> service giving you the flexibility to take the exam at a time and date of your choice. More details will be sent upon registration. Please ensure you read the information&nbsp;<a href="https://www.wsetglobal.com/wset-remote-invigilation-essential-guidance/?dm_i=5G5C,KRHB,4A50QU,2G285,1" target="_blank" rel="noopener" style="color: rgb(157, 40, 51); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(157, 40, 51);">HERE</a>&nbsp;if you wish to take the exam online.&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Whats included</strong></p><ul style="color: rgb(34, 34, 34); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><li fr-original-style="" style="box-sizing: border-box;">All WSET course materials posted to you at no extra charge including: Looking Behind the Label course manual, Study Guide, specification and SAT Tasting Card</li><li fr-original-style="" style="box-sizing: border-box;">LIVE virtual interactive sessions taught by a Local Wine School WSET Certified Tutor</li><li fr-original-style="" style="box-sizing: border-box;">Exclusive access to practice multiple choice questions provided FREE OF CHARGE</li><li fr-original-style="" style="box-sizing: border-box;">WSET exam fee&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Remote Invigilation service&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Internationally recognised WSET qualification, certificate and pin for those who pass the exam</li><li fr-original-style="" style="box-sizing: border-box;">VAT at 20% &nbsp;(VAT receipt can be provided on request)</li></ul><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Course Wines</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">It is recommended that at least 12 wines are tasted as part of this course, although this is optional and the cost of wines is not included in the course fee above.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Our wine experts have specially selected wines for this course designed to demonstrate specific learning outcomes. We have negotiated a discounted price only available to our online students. Details of how to order your case of wines will be provided when you book your place. The cost is approx &pound;150 including VAT and delivery.&nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Wine preservation advice is give so that after each tasting exercise you can reseal and return to the wines over the coming days. &nbsp;</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Special Educational Needs</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Please make the school aware if you have a condition which may mean that you will qualify for additional help during the exam such as dyslexia.</p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Important dates</strong></p><p style="color: rgb(34, 34, 34); font-size: var(--font-size); box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34);">Registration deadline: please book at least 5 days before the start of the course, to allow time to send materials and order the tasting wines.</p>

Manchester Wine School

Sommelier

ONLINE - WSET Level 2 Award in Wines - Evenings

Bournemouth

London Waterloo Academy

Flight Attendant

Stewardess

FLIGHT ATTENDANT VIRTUAL VIA ZOOM COURSE, EVENINGS

Registration Fee

Course Fee

<p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><strong id="isPasted" style="color: rgb(34, 177, 77); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(34, 177, 77);">CPD Accredited, Interactive Short Course</strong></p><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">1&frac12; hr session</li><li fr-original-style="" style="box-sizing: border-box;">Would you know how to save someone&#39;s life if they were to go into anaphylactic shock?</li><li fr-original-style="" style="box-sizing: border-box;">Learn how to do so from the comfort of your own home or workplace</li></ul><h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Contents:</h2><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is anaphylaxis</li><li fr-original-style="" style="box-sizing: border-box;">The causes of anaphylaxis</li><li fr-original-style="" style="box-sizing: border-box;">The immune system</li><li fr-original-style="" style="box-sizing: border-box;">How to recognise someone in anaphylactic shock</li><li fr-original-style="" style="box-sizing: border-box;">How to treat someone in anaphylactic shock</li></ul><h2 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h2><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Allergy is the most common chronic disease in Europe</li><li fr-original-style="" style="box-sizing: border-box;">The UK has some of the highest prevalence rates of allergic conditions in the world, with over 20% of the population affected by one or more allergic disorder</li><li fr-original-style="" style="box-sizing: border-box;">A staggering 44% of British adults now suffer from at least one allergy and the number of sufferers is on the rise</li><li fr-original-style="" style="box-sizing: border-box;">Up to 20% of patients with allergies struggle daily with the fear of a possible asthma attack, anaphylactic shock, or even death from an allergic reaction</li><li fr-original-style="" style="box-sizing: border-box;">Almost a third of allergy sufferers have had to chance their lifestyles to reduce their allergic reactions</li><li fr-original-style="" style="box-sizing: border-box;">In 2014, 19.2% of emergency admissions were for anaphylactic reactions and 19.2% were for &lsquo;Other&rsquo; allergic reactions</li><li fr-original-style="" style="box-sizing: border-box;">With the knowledge you&#39;ll pick up from this course, you could potentially save someone&#39;s life!</li></ul><h2 fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></h2><div fr-original-style="" style="box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></div><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span contenteditable="false" draggable="true" fr-original-style="" style="outline: transparent solid 0px; user-select: none; position: relative; text-align: center; box-sizing: border-box; clear: both; display: block;" fr-original-class="fr-video fr-dvb fr-draggable fr-active"><video controls="" src="blob:https://admin.cademy.co.uk/d0791702-0e3f-4008-ae26-f7a2fb8476ab" style="width: 600px; border: none; box-sizing: border-box; max-width: 100%; position: relative; z-index: 2;" fr-original-style="width: 600px;" fr-original-class="fr-draggable">Your browser does not support HTML5 video.</video></span></p><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

Pochat Training

Anaphylaxis

Allergen Awareness

Food Allergy

General Health

Allergy & Immunology

Food Allergen

Public Health

Awareness Of Anaphylaxis

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">Food Safety, Education and Social Care Training Courses&nbsp;</h2><h2 fr-original-style="" style="box-sizing: border-box;">What You Need To Know About Food Allergies</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h2 fr-original-style="" style="box-sizing: border-box;">CPD Accredited, Interactive Short Course</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">2 hr session</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Do you serve food, or have people with known allergies in your school or on your team?</strong></li><li style="font-weight: bold; box-sizing: border-box;" fr-original-style="font-weight: bold;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved</strong></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">What is a food allergy&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">The 14 Allergens</li><li fr-original-style="" style="box-sizing: border-box;">The Immune System</li><li fr-original-style="" style="box-sizing: border-box;">Consequences of Food Allergies</li><li fr-original-style="" style="box-sizing: border-box;">The importance of good food hygiene</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this Short Course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than&nbsp;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/pdf/Dtsch_Arztebl_Int-106-0359.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">20% of the population</a>&nbsp;in industrialized countries suffer from food intolerance or food allergy</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">About&nbsp;<a href="https://www.food.gov.uk/sites/default/files/media/document/fsa170306.pdf" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">two million people</a>&nbsp;live with a diagnosed food allergy in the UK, and&nbsp;<a href="https://www.foodallergy.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">32 million in the US</a></span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a2eca78" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">600,000 people in the UK have coeliac disease</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34))  !important;"><div data-css="tve-u-1728a354a7b" fr-original-style="" style="box-sizing: border-box;"></div><span data-css="tve-u-1728a2eca3c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

Food Safety, Education and Social Care Training Courses 
What You Need To Know About Food Allergies



CPD Accredited, Interactive Short Course



2 hr session
Do you serve food, or have people with known allergies in your school or on your team?
In this webinar we will explain what food allergies are, and why it is vital for you to understand, for the health and safety, and indeed life, of the person involved






Course Contents:
What is a food allergy
The 14 Allergens
The Immune System
Consequences of Food Allergies
The importance of good food hygiene
Benefits of this Short Course:
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy
About two million people live with a diagnosed food allergy in the UK, and 32 million in the US
600,000 people in the UK have coeliac disease
This course will teach you the importance of ensuring food is safe to eat for all, without causing significant pain or even death








Allergens

Allergy

What You Need To Know About Food Allergies

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c1abc66" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2592/6</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

Manufacturing

Accredited Food Hygiene

Food Standards Agency (FSA)

Accredited Food Safety

Food Safety for Manufacturing, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li fr-original-style="" style="box-sizing: border-box;"><span data-css="tve-u-1723c17749e" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Retail

Health & Hygiene

Retail Management

Food & Drinks

Food Safety for Retail, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety In Catering (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:</strong><ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">More than 6,000 are admitted to hospital.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</span></li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><span data-css="tve-u-1723c01643c" style="color: rgb(0, 0, 0) !important; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely&rsquo;.<br fr-original-style="" style="box-sizing: border-box;">Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.</span></li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c01646f" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;"><br fr-original-style="" style="box-sizing: border-box;"></h3><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c016427" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">Accredited, Ofqual regulated qualification</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/a4c18774-5a71-4cf6-9e8a-6c29a4f0d6ae/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><span id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;</span><a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety.</span><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><br style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">The&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">Ofqual Register number</strong><span style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style="color: rgb(0, 0, 0);">&nbsp;for this course is&nbsp;</span><strong style="color: rgb(0, 0, 0); font-weight: 700; box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);">603/2594/X</strong></p><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><p fr-original-style="" style="color: var(--text); font-size: var(--font-size); box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p>

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